Gazpacho with Shrimp and Avocado Relish

Prep Time: 30 Minutes

Cook Time: 0 Minutes

Ready In: 30 Minutes

Servings: 4

Enjoy a cool summer soup with freshly cooked shrimp and a creamy avocado relish for a quick weeknight dinner. The shrimp add protein, making this gazpacho the perfect one-dish meal. Pair with a warm slice of grilled garlic bread, perfect for dipping.

Ingredients:

1 pound peeled and deveined large shrimp

3/4 cup chopped red bell pepper

1/4 cup chopped fresh cilantro

3 tablespoons chopped red onion

2 tablespoons fresh lemon juice

3/4 teaspoon salt

1/2 teaspoon hot pepper sauce

1 pound plum tomatoes, seeded and chopped

1 medium cucumber, peeled and chopped

1 garlic clove

1 (11.5-ounce) can low-sodium vegetable juice

1/4 cup finely chopped red bell pepper

2 tablespoons chopped fresh cilantro

1 tablespoon finely chopped red onion

1 teaspoon fresh lemon juice

1 ripe peeled avocado, diced

Directions:

1. To prepare soup, cook shrimp in boiling water 2 minutes or until done. Drain and rinse under cold water; coarsely chop shrimp.
2. Combine 3/4 cup bell pepper and next 9 ingredients (through vegetable juice) in a blender; process until smooth. Stir in shrimp.
3. To prepare relish, combine 1/4 cup bell pepper and remaining ingredients. Top soup with relish.
4. Grilled garlic bread: heat a grill pan over medium-high heat. Brush 4 (1-ounce) slices French bread with 1 tablespoon olive oil. Add bread to pan; cook 1 1/2 minutes on each side. Rub toast with cut sides of a halved garlic clove.

By RecipeOfHealth.com